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2018-19

Web Schedule Spring 2018


Revision Date: 10-Nov-17

BIO-1030-VO01Y - Introduction to Nutrition


Synonym: 168692
Location: Online
Credits: 3 (45 hours)
Accelerated Section: This course has special meeting dates and times. See comments below or consult VSC Web Services - Search for Sections in the VSC portal for specific dates and times. If you have any questions call the site office offering the course.
Semester Dates: 03-20-2018 to 05-07-2018
Last day to drop without a grade: 03-29-2018 - Refund Policy
Last day to withdraw (W grade): 04-17-2018 - Refund Policy
Faculty: Laura Gannon-Murakami | View Faculty Credentials
This course has started, please contact the offering academic center about registration
This section meets the following General Education Requirement(s):
Scientific Method
    Note
  1. Many degree programs have specific general education recommendations. In order to avoid taking unnecessary classes, please see consult with additional resources like your program evaluation, your academic program page, and your academic advisor.
  2. Courses may only be used to meet one General Education Requirement.

Browse the Moodle Site for this class.

Course Description:

This course introduces students to the physiological basis of nutrition and evaluates dietary requirements. Emphasis is placed on metabolism, digestion, and nutrients used in the human body and the nutrition involved in health, disease, and aging.

Essential Objectives:

1. Utilize the scientific method to distinguish between well-researched evidence on nutrition and some of the basic fallacies and myths in this field.
2. Discuss how Dietary Reference Intakes (DRIs) are established and how they compare for individuals based on nutrition, disease, and aging.
3. Outline dietary strategies now recommended to minimize the risks of disease and describe the nutritional and caloric needs of individuals throughout the lifecycle.
4. Describe the digestion and absorption of carbohydrates, proteins, and lipids with an emphasis on organs, hormones, and enzymes.
5. Evaluate and discuss the biological role of vitamins and minerals in maintaining homeostasis.
6. Analyze how carbohydrates, fats, and proteins are broken down to harvest energy and describe the conditions by which each of these molecules is metabolized.
7. Examine, record, and evaluate diets for nutritional and caloric adequacy and safety.
8. Demonstrate proficiency in understanding, interpreting, evaluating and applying quantitative data and information.

Methods:

This is an intensive seven-week course - one that requires constant, vigilant attention. You might be a good candidate for a course like this if:

  • You already know how to use Moodle and are familiar with online courses;
  • You are comfortable with regular reading, writing, posting assignments, contributing to forums, etc.;
  • You have consistently reliable high speed internet;
  • You have a reliable computer (not just a phone);
  • You have substantical periods of uninterrupted time to be online;
  • You have proven time management skills;
  • You are an average to speedy reader;
  • You write with a recognizable level of proficiency and fluency;
  • You have approximately 20 hourse a week for each accelerated course that you take;
  • You are the sort of person who thrives on regular and frequent deadlines;
  • You have no forseeable vacations or distractions during the two months of the course;
  • You have time before the course starts to get yourself prepared and informed.

This course does not require the purchase of a text, software etc. We will be using Open Educational Resources (OER) available to you through the Community College of Vermont's Hartness Library. You will need to spend considerable time reading materials online and writing online to prepare assignments and to discuss topics with your classmates. Much of our work will be collaborative in a discussion format. To ensure thorough engagement with the course content, and to allow you an opportunity to assess your learning, there will be open-book quizzes and assignments.

The text we will be using is: Lutz, C. A., Litch, N. A., & Mazur, E. E. (2015). Nutrition and Diet Therapy. Philadelphia, PA: F.A. Davis. Once again, this is not a text you need to buy; you will read it online using your CCV student credentials to access it.

If you copy the link, at the end of this paragraph, into your web browser's address bar, you should be able to access the text to peruse it. If you do so, don't be overhwhelmed by its depth of content. I, as your instructor, will be your tour guide. I will alert you to important points and tell you what parts of the text you can skim or ignore. http://search.ebscohost.com.hrt-proxy.libraries.vsc.edu/login.aspx?direct=true&AuthType=ip,cookie&db=nlebk&AN=818506&site=eds-live&scope=site&profile=eds-ccv

Textbooks:

Spring 2018 textbook data will be available on December 4. On that date a link will be available below that will take you to eCampus, CCV's bookstore. The information provided there will be for this course only. Please see this page for more information regarding the purchase of textbooks.

The last day to use a Financial Aid advance to purchase textbooks is the 3rd Tuesday of the semester. See your financial aid counselor at your academic center if you have any questions.

Contact Faculty:

Email: Laura Gannon-Murakami
Hiring Coordinator for this course: Martha Rainville

Attendance Policy:

It is *very* important that you dedicate yourselves to this course diligently during the intensive seven week period in which it will occur. I have divided the seven weeks into fourteen half week units. Each unit has reading and writing elements that must be completed in a timely manner.

Please note: In order to receive accommodations for disabilities in this course, students must make an appointment to see the Americans with Disabilities Coordinator in their site and bring documentation with them.

Academic Honesty: CCV has a commitment to honesty and excellence in academic work and expects the same from all students. Academic dishonesty, or cheating, can occur whenever you present -as your own work- something that you did not do. You can also be guilty of cheating if you help someone else cheat. Being unaware of what constitutes academic dishonesty (such as knowing what plagiarism is) does not absolve a student of the responsibility to be honest in his/her academic work. Academic dishonesty is taken very seriously and may lead to dismissal from the College.

Course description details subject to change. Please refer to this document frequently.

To check on space availability, choose Search for Classes.


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